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Sauté the Aromatics (Recommended): In a large skillet over medium-high heat, sauté the sliced sausage, bell peppers, and onion until the sausage is lightly browned and the vegetables have softened, about 5-7 minutes. (Note: This step is optional but highly recommended to enhance the flavor.)
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Combine in Crockpot: Transfer the sausage and vegetable mixture to the bowl of a 6-quart or larger slow cooker. Add the entire bag of frozen hash browns, heavy whipping cream, cheddar cheese soup, sour cream, and ranch seasoning packet.
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Mix Well: Stir all the ingredients together until everything is evenly combined. The frozen hash browns will be difficult to stir at first, but keep mixing until the sauces and seasonings are well distributed.
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Cook: Cover and cook on HIGH for 2 hours or on LOW for 4 hours. The dish is ready when the potatoes are tender and the sauce is hot and bubbly.
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Add Cheese and Serve: About 15 minutes before serving, sprinkle the shredded cheddar cheese over the top and cover again to let it melt. Give it one final stir before serving.
Enjoy this creamy, cheesy, and satisfying dish straight from the bowl
